Create beautiful sugar poinsettia cupcake topper decorations following our step by step guide.

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You Will Need
Cake Star Modelling Paste - White (75001)
Cake Star Modelling Paste – Green (75136)
Cake Star Modelling Paste – Red (75013)
Colour Splash Edible Paint - Metallic Gold (75187)
Culpitt Gold Balls Dragees (DP614A)
Cake Star Edible Glue Tube (75053)
Culpitt Cake Decorating Sugarpaste Icing - Brilliant White (74229)
Round Cutters (9784)
Cake Star Rolling Pin with Guides - 6" (84880)
Cake Star Cake Decorating Kit (0684797)
Culpitt Calyx Cutter - Set of 3 (84783)
Culpitt Red Foil Cupcake Cases (2305)
Sable Paintbrush – 3 (0683256)
Renshaw Vanilla frosting (0605813)
Step 1

Bake 6 cupcakes (flavour of your choice) in Red foil cupcake cases. Allow to cool completely before decorating.

Roll out your brilliant white sugarpaste to approx. 4mm thickness.

Cut out 6 circles using the 63mm round cutter. Level the tops of your cupcakes and add spread a small amount of buttercream over the top then place your sugarpaste circles on top.

Step 2

Remove the larger guides from your rolling pin. Roll out your green modelling paste to the thickness of the small guide remaining on the rolling pin.

Using the largest calyx cutter cut out six Green calyxes.

Step 3

Roll out your red and white modelling paste.

Using all of the calyx cutters, cut out three of each size from both colours to the same thickness as the green calyx.

Step 4

Using the large end of the veining tool from the Cake Star cake decorating kit, begin to flatten the green calyxes by gently combing outward with the veining tool. Flatten all six, see pictures for guidance.

Step 5

Turn the veining tool around and use the sharper end to mark out the centre line of the calyx veins.

Next, mark out all the veins on the leaves. (See pictures for guidance)

Repeat steps 5 & 6 on all the red and white calyxes.

Step 6

Once all your leaves have been veined applied them to your cupcakes with edible glue. Once in place use the ball tool from your Cake Star decorating kit and gently press the middle of the leaves downwards, this should cause the outer edges of the leaves to lift and stand proud of the cupcake.

Using the same tool ruffle and bend the leaves into realistic shapes. Put the tool under the leaf and gentle press with your finger to twist and bend.

Step 7

Add the rest of the leaves to each cupcake starting with a red or white on top of the green followed by the same colour middle sized, then the smallest on top.

Remember to ruffle the leaves at each step and press downward with the large end of the ball tool.

Repeat until all your cupcakes have one poinsettia consisting of one green leaf and three red or white leaves one of each size, use edible glue to stick into place.

Step 8

Using a paintbrush pick out the edges of the white poinsettia petals with Colour Splash metallic gold paint.

Step 9

To finish your poinsettia cupcakes simple add a trio of gold dragees into the centre of your poinsettia toppers.

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